Recipe: Parsley Pesto
The other day, our lovely neighbour gave us a huge bunch of parsley from her garden, so naturally, I decided to make a batch of pesto.
Pesto is a great way to add more flavour and colour to dishes, and parsley is rich in a flavonoid called apigenin, which has been studied for its antioxidant, anti-inflammatory and potential anti-cancer benefits.
The details
Serves: 2-4 | Prep time: 5 minutes | Cooking time: 0 minutes
Ingredients
Large bunch of fresh parsley, roughly torn
½ cup raw walnuts or almonds, roughly chopped
½ cup parmesan cheese, grated
2 cloves garlic, crushed or chopped
½ cup extra virgin olive oil
Juice of ½ lemon
Salt and pepper, to taste
Directions
Put the parsley, nuts, cheese, garlic, salt and pepper in a food processor and blend until all ingredients are finely chopped.
Pour the olive oil and lemon juice in gradually as the food processor is going.
Taste the pesto, and if needed, add extra olive oil, lemon juice, salt or pepper according to your taste and texture preference.
Decant the pesto into a clean glass jar and pour a small amount of olive oil over the top to avoid oxidation, if not using straight away. It will keep in the fridge for a few days.
Serve with pasta, mixed into scrambled eggs, tossed through steamed greens, as a salad dressing or simply drizzled on sourdough toast with some avocado or sliced tomatoes 🍅